I have just come back from an awesome week in Berlin. I haven’t been to Germany since I was young and after spending the week exploring I have fallen in love with both the culture and the capital. On the final day I went to a traditional German restaurant in the city centre, where after a week of a diet mainly consisting of weißbier and chips I was grateful to finally find salad on the menu. ...

I have sung the humble cauliflower’s praises a number of times for its uses for creating lower carb meals, from making cauliflower pizza bases to cauliflower feta cakes instead of having toast in the morning. This recipe of jewelled cauliflower tabbouleh is not dissimilar to my cauliflower couscous with beetroot recipe from a while back, but it has had a fresh upgrade! I love the freshness of this warm salad, with huge handfuls of mint, coriander and parsley with...

This raw superfood salad is so quick and easy to make, especially if you have a blender. I made enough for dinner and lunch the next day for work, and I think the flavours really developed overnight because it tasted even better the next day! The basil and pumpkin seed dressing is well balanced and full of flavour, I would highly recommend it to dress anything from courgette noodles to using as a herby...

Nothing screams summer like an Italian mozzarella panzanella salad. Sweet juicy tomatoes are in abundance at the moment, and the hot weather is causing our bread to become stale quickly, so now is the perfect season to make this rustic Tuscan dish. You can make the dish vegan by omitting the mozzarella, serve it with a big lentil salad or homemade houmous and crudités and you have a fresh, light vegan meal. If you’re in a...

A fragrant and flavoursome roasted aubergine antipasto salad, with aromas of the Mediterranean and a kick from the chilli. It is an excellent make-ahead dish as it can be served warm or at room temperature. Aubergines love oil – I have reduced the oil used in Yotam Ottelenghi‘s original recipe but if you wish to reduce it more I would recommend salting the aubergines first to draw some of the moisture out. This reduces the amount of oil the aubergines...

This carrot coconut salad is a recipe adapted from my favourite café in Gloucester, Peppers. They have a wonderful self-service salad bar with a wide selection of freshly made salads including wild rice and pumpkin seeds, pesto chickpeas, and yep, carrot and coconut. The staff are always super friendly and in the evenings they have live acoustic sessions upstairs. It is tucked down a side alley off Westgate Street so you would miss it if you didn’t...